Kung Pao is a popular Chinese chicken stir-fry dish. Serve it in a new way by topping it on crispy fried spaghetti noodles.
Kung Pao Chicken on Fried Noodles Recipe
Love Kung Pao chicken? Top it on crispy fried noodles.
Ingredients
Kung Pao Chicken on Fried Noodles Ingredients
- 1 tablespoon Soy Sauce
- 2 teaspoons mirin
- 1 teaspoon ginger
- 1 1/2 teaspoon cornstarch
- 500 Grams chicken fillet
- 1 tablespoon balsamic vinegar
- 1 teaspoon Soy Sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon sesame oil
- 1/4 Cup sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon red pepper flakes
- 2 tablespoons vegetable oil
- 3 scallions thinly-sliced
- 2 cloves Garlic finely chopped
- 1 teaspoon fresh ginger grated
- 1/4 Cup toasted peanuts Optional
- 1/2 Cup spring onions chopped
- 250 Grams spaghetti noodles cooked according to package directions
Instructions
- In a bowl, combine soy sauce, mirin, ginger and cornstarch; mix until the cornstarch is dissolved. Marinate the chicken for 30 minutes in chiller.
- In another bowl, combine the balsamic vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and red pepper flakes. Whisk until sugar and cornstarch are dissolved. Set aside.
- Make the fried noodles: heat up oil in a deep pot and fried noodles for 30 seconds. Set aside.
- Heat up oil in pan. Add the chicken and stir-fry for 5-7 minutes. Add scallions, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and toss to coat evenly. Pour over fried noodles.
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